Baked Empanada Recipe Vegetarian: Easy & Delicious Guide

Empanadas are a beloved snack or meal in many cultures, known for their flaky crusts and delicious fillings. If you’re craving something savory yet meat-free, this baked vegetarian empanada recipe is the perfect solution.

Packed with vibrant vegetables, hearty beans, and a blend of spices, these empanadas offer a delightful combination of flavors that both vegetarians and meat-eaters will enjoy. Unlike fried versions, baking these empanadas gives them a lighter, crisp exterior that’s perfect for a healthier twist without sacrificing any taste.

Whether you’re looking for an appetizer for your next gathering or a satisfying lunch, these empanadas are easy to prepare and customizable. Plus, they freeze well, making them an excellent make-ahead option.

Dive into this recipe to learn how to create golden, crispy empanadas filled with savory goodness that will have everyone asking for seconds!

Why You’ll Love This Recipe

This baked vegetarian empanada recipe is a winner for many reasons. First, it’s incredibly versatile — you can swap in your favorite vegetables or add cheese if you prefer.

The filling is rich in flavor yet wholesome, utilizing ingredients like black beans, corn, and bell peppers that provide both texture and nutrition.

Another reason to love it is the ease of preparation. The dough is simple to make from scratch or can be substituted with store-bought pastry for convenience.

Baking rather than frying means less oil and fewer calories, making these empanadas a healthier snack or meal option.

Finally, these empanadas are perfect for meal prepping. You can make a batch ahead of time, freeze them, and then bake whenever you want a quick and tasty bite.

If you enjoy other comfort food recipes, be sure to check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a sweet ending to your meal!

Ingredients

• For the dough:
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ⅓ cup cold water
• 1 large egg (for egg wash, optional)
• For the filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked black beans, drained and rinsed
• 1 medium carrot, grated
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup fresh cilantro or parsley, chopped
• ½ cup shredded cheese (optional; cheddar or mozzarella work well)

Equipment

• Mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Skillet or frying pan
• Pastry brush (for egg wash)
• Knife and cutting board
• Spoon or small ladle for filling

Instructions

1. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Add water gradually: Pour in the cold water little by little, mixing until the dough just comes together. Avoid overworking the dough to keep it tender.
3. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Make the filling: Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
5. Add vegetables and spices: Stir in the diced bell pepper, corn, black beans, and grated carrot. Season with cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes until veggies are tender. Remove from heat and stir in chopped cilantro or parsley.
6. Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out dough: On a floured surface, roll the chilled dough to about ⅛ inch thickness. Use a round cutter (about 6 inches diameter) or a bowl to cut out circles.
8. Fill empanadas: Place about 2 tablespoons of filling in the center of each dough circle. If using cheese, sprinkle a little on top of the filling.
9. Seal the empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges firmly, then crimp with a fork to seal completely.
10. Apply egg wash (optional): Beat the egg and brush it over the empanadas for a golden finish.
11. Bake: Arrange empanadas on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
12. Cool and serve: Let the empanadas cool for a few minutes before serving. Enjoy warm!

Tips & Variations

Tip: To avoid soggy empanadas, make sure to drain any excess liquid from the vegetable filling before assembling.

You can customize the filling by adding mushrooms, spinach, or even swapping black beans for chickpeas. For a vegan version, skip the cheese and egg wash or use plant-based alternatives.

Looking for a different dough? Try using a whole wheat or gluten-free pastry if you prefer.

For a quicker option, pre-made pie crusts work well, too.

Nutrition Facts

Serving Suggestions

These vegetarian empanadas pair beautifully with a fresh green salad or a tangy chimichurri sauce for dipping. You can also serve them alongside a cup of spicy tomato soup or a cool avocado salsa to balance the warm, savory flavors.

For a fun brunch, try serving these with our Green Chile Cheese Bread Recipe for some extra cheesy, spicy goodness on the side.

Conclusion

This baked vegetarian empanada recipe is a fantastic way to enjoy a flavorful, nutritious snack or meal that’s easy to prepare and endlessly adaptable. The combination of wholesome vegetables, beans, and spices wrapped in a flaky crust makes it a crowd-pleaser at any table.

Plus, baking instead of frying keeps things lighter without sacrificing that irresistible golden crispiness.

Whether you’re feeding a family, entertaining guests, or prepping meals ahead, these empanadas fit perfectly into your culinary routine. Don’t forget to experiment with different fillings and dips to make it your own.

Hungry for more delicious comfort food? Explore our Glazed Twist Donut Recipe for a sweet treat or try the wholesome Half Runner Beans Recipe for a healthy side dish.

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